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Steak and Asparagus Stir-Fry

Spring's favorite vegetable shines in this quick stir-fry. Serve with precooked jasmine rice, available in pouches on the rice aisle.

Cooking Light
MAY 2014

Yield: Serves 4 (serving size: 1 cup)

Ingredients

1/4 cup unsalted chicken stock (such as Swanson)

1 1/2 tablespoons oyster sauce

1 1/2 tablespoons lower-sodium soy sauce

2 teaspoons grated peeled fresh ginger

2 teaspoons minced garlic

1 teaspoon cornstarch

5 teaspoons canola oil, divided

12 ounces boneless sirloin steak, cut into 1/4-inch strips

12 ounces medium asparagus, trimmed and cut into 2-inch pieces

1 medium red bell pepper, cut into strips

1/2 teaspoon crushed red pepper

3 green onions, chopped

Preparation

1. Combine first 6 ingredients in a small bowl, stirring well with a whisk.

2. Heat a large skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add beef; stir-fry until browned but not cooked through (about 1 1/2 minutes). Place beef on a plate; discard liquid in pan.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.